探討利用Lactobacillus plantarum發酵青花菜對蘿蔔硫素與抗氧化活性及成分的影響

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李宗軒(Zong-Syuan Lee) 查詢紙本館藏

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化學工程與材料工程學系

論文名稱

探討利用Lactobacillus plantarum發酵青花菜對蘿蔔硫素與抗氧化活性及成分的影響
(Enhancing sulforaphane, phenolic compounds and other biological activity of Brassica oleracea var. italic by Lactobacillus plantarum)

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至系統瀏覽論文 (2026-8-31以後開放)

摘要(中)

十字花科植物作為人們最主要的日常飲食之一，除了易於取得外，植物內部蘊含豐富生物活性物質能幫助人體抵抗許多疾病。在十字花科中，青花菜被許多研究指出具有降低罹癌風險的功效，主要歸因於青花菜內含大量的蘿蔔硫苷，蘿蔔硫苷本身並不具有生物活性，但當植物遭到破壞時，從植物細胞內部釋放出的黑芥子酶會與蘿蔔硫苷反應並產生具生物活性的蘿蔔硫素。
近年來雖有許多探討環境、處理方式對蘿蔔硫素影響之研究，但透過微生物發酵對蘿蔔硫素產量影響的文獻卻寥寥無幾。因此本研究探討了利用植物乳桿菌Lactobacillus plantarum BCRC15478發酵青花菜對蘿蔔硫素的影響，也針對發酵前後抗氧化活性及成份進行比較。此外，本研究著重於不同條件的探討如滅菌方式、預處理步驟、發酵環境不同等，最終整理出Lactobacillus plantarum發酵青花菜提升蘿蔔硫素與抗氧化活性及成份之最適化條件。經研究顯示，比起傳統高溫高壓滅菌法，採用巴氏滅菌法對於青花菜汁更為合適。在經發酵後，微生物會分解青花菜細胞壁，釋放更多黑芥子酶，進而使蘿蔔硫素產量提升，總多酚含量及DPPH自由基清除能力也於發酵後明顯上升。最後本研究將調整青花菜汁pH值至6、添加1%葡萄糖及2%黃豆粉作為營養源並以70°C滅菌10分鐘後進行發酵作為最適化操作條件，蘿蔔硫素及總多酚含量在經發酵後分別提升4.01 mg/gDW及205.03 mg/L，DPPH自由基清除能力也從原本的29.6%上升至51%。

摘要(英)

Cruciferous vegetable is one of the most famous regular consumption for human diet. Among Cruciferous vegetable, broccoli has been known as reducing the risk of cancer due to its high value of sulforaphane. Sulforaphane is a health-promoting compound of isothiocyante group which is rich in Cruciferous vegetables such as broccoli, cabbages, nanohana. It is produced while myrosinase, an enzyme inside plant, transforms glucoraphanin into sulforaphane upon damage to the plant.
In this experimental, Lactobacillus plantarum is used to fermenting with broccoli juice in order to enhance the biotransformation of glucoraphanin into sulforaphane. A few studies indicate that ferment broccoli puree with lactic acid bacteria (LAB) can increase sulforaphane content. For our study, we focus on the quantity of sulforaphane after fermentation by changing some variable such as sterilize method before ferment, different nutrition addition, initial pH of broccoli juice. Research also discusses total phenol content (TPC) and DPPH free radical scavenging activity after fermentation. Results show that amount of sulforaphane and antioxidant activity or compounds can be improved in fermented broccoli juice. Pasteurized broccoli juice presents more biochemical compounds than autoclaved broccoli juice. In addition, optimal pasteurization temperature and initial pH for the growth of cell viability and bioactivity compounds from fermented broccoli juice was determined. Sulforaphane and total phenol content increase 4.01 mg/gDW and 205.03 mg/L, respectively. DPPH free radical scavenging activity also increase from 29.6 to 51% after fermentation.

關鍵字(中)

★ 發酵
★ 青花菜
★ 綠色花椰菜
★ 乳酸菌
★ 蘿蔔硫素
★ 抗氧化

關鍵字(英)

★ Fermentation
★ Broccoli
★ Brassicaceae
★ Lactic acid bacteria
★ Sulforaphane
★ Antioxidant

論文目次

摘要 i
Abstract ii
誌謝 iii
目錄 iv
圖目錄 vii
表目錄 x
一、緒論 1
1-1研究動機 1
1-2研究目的 2
二、文獻回顧 3
2-1十字花科植物(Brassicaceae) 3
2-1-1 十字花科植物的基本介紹 3
2-1-2 十字花科植物的生物活性物質 3
2-1-3 十字花科植物的功效 6
2-1-4 青花菜的基本介紹 7
2-2硫代葡萄糖苷(Glucosinolate) 8
2-2-1 硫代葡萄糖苷的基本介紹 8
2-2-2 環境對異硫氰酸鹽的影響 10
2-2-3 硫代葡萄糖糖的功效 12
2-3癌症 13
2-3-1 癌症的基本介紹 13
2-3-2 癌症的治療方式 14
2-4乳酸菌發酵 15
2-4-1 Lactobacillus plantarum的基本介紹 15
2-4-2 乳酸菌發酵的優勢 15
2-5青花菜發酵研究 19
三、材料與方法 22
3-1實驗規劃 22
3-2實驗材料 23
3-2-1 實驗菌株 23
3-2-2 實驗藥品 24
3-2-3 實驗儀器及設備 26
3-3實驗方法 28
3-3-1 菌種保存及培養方式 28
3-3-2 液態發酵實驗探討 30
3-3-3 菌種及菌落分析實驗 32
3-4分析方法 36
3-4-1 pH值分析 36
3-4-2 乳酸濃度分析 36
3-4-3 還原糖濃度分析(Reducing sugar concentration) 38
3-4-4 總多酚含量分析(Total phenolic compounds) 40
3-4-5 DPPH自由基清除能力分析(DPPH scavenging activity) 41
3-4-6 蘿蔔硫素濃度分析 42
四、結果與討論 44
4-1 Lactobacillus plantarum之生長曲線 44
4-2不同滅菌方式對發酵青花菜汁之影響 45
4-2-1 滅菌方式對Lactobacillus plantarum之影響 45
4-2-2 滅菌方式對發酵液抗氧化活性及總多酚含量之影響 47
4-2-3 滅菌方式對發酵液中蘿蔔硫素之影響 49
4-2-4 不同滅菌方式對青花菜發酵液影響之結論 50
4-3添加不同營養源對發酵青花菜汁之影響 52
4-3-1 營養源濃度對Lactobacillus plantarum生長之影響 52
4-3-2 營養源濃度對發酵液抗氧化活性及總多酚含量之影響 54
4-3-3 營養源濃度對發酵液中蘿蔔硫素之影響 56
4-3-4 不同營養源添加量對青花菜發酵液影響之結論 56
4-4不同預處理對發酵青花菜汁之影響 59
4-4-1 預處理對Lactobacillus plantarum生長之影響 59
4-4-2 預處理對發酵液抗氧化活性及總多酚含量之影響 60
4-4-3 預處理對發酵液中蘿蔔硫素之影響 62
4-4-4 預處理對青花菜發酵液影響之結論 65
4-5不同滅菌條件對發酵青花菜汁之影響 66
4-5-1 滅菌條件對Lactobacillus plantarum生長及其他菌種之影響 66
4-5-2 滅菌條件對發酵液抗氧化活性及總多酚含量之影響 69
4-5-3 滅菌條件對發酵液中蘿蔔硫素的影響 71
4-5-4 不同滅菌條件對青花菜發酵液影響之結論 72
4-6不同pH值對發酵青花菜汁之影響 73
4-6-1 pH值對Lactobacillus plantarum生長之影響 73
4-6-2 pH值對致病菌種生長之影響 74
4-6-3 pH值對發酵液抗氧化活性及總多酚含量之影響 75
4-6-4 pH值對發酵液中蘿蔔硫素的影響 77
4-6-5 不同pH值對青花菜發酵液影響之結論 79
4-7優化過程之比較 80
4-8高溫高壓滅菌與最佳化巴氏滅菌程序之比較 81
五、結論與建議 83
參考文獻 85

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指導教授

徐敬衡(Chin-Hang Shu)

審核日期

2021-8-23

推文